Ingredients

The following ingredients have 4 Servings
  • 1 ½ Lb. Top round or sirloin steaks (about 1/3-in thick)
  • Salt and pepper to taste
  • 1 teaspoon garlic powder or 2 minced garlic cloves
  • 2 Tbsps. Vegetable oil
  • 1 cube Knorr beef bouillon
  • ½ cup beer (light or dark*)
  • 1 Lb. white onion (sliced)
  • 2 Tbsps. vegetable oil

Instruction

  • Season steak with garlic powder, salt, and pepper.
  • Heat 2 Tbsps. Of vegetable oil in a large frying pan over medium-high. Once hot, add the steak and cook for 5 minutes (in this time the meat will release its juices).
  • Add the beer and the Knorr beef bouillon. Dissolve the beef bouillon in the beer and meat juice with the help of a wooden spoon. Lower the heat, cover, and keep cooking.
  • While the meat is cooking, heat the other 2 tablespoons of vegetable oil in the second frying pan over a high heat. Once the oil is hot, add the onions. Stir-fry the onion for about 8 minutes until golden brown, but still crisp.
  • Bistec encebollado - steak and onions
  • Add the browned onions to the steak’s frying pan, mix, and keep cooking for about 3 minutes, just enough time to blend all the flavors. Taste to check if it doesn’t need more salt or pepper.